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A wholesome breakfast of whole-wheat bread dipped in a cinnamon-vanilla egg batter, pan-fried to golden perfection. Topped with fresh strawberries and a light drizzle of maple syrup, it's a satisfying start to any day.
Prepare the egg batter
Soak the bread
Cook the French toast
A wholesome breakfast of whole-wheat bread dipped in a cinnamon-vanilla egg batter, pan-fried to golden perfection. Topped with fresh strawberries and a light drizzle of maple syrup, it's a satisfying start to any day.
This american recipe takes 20 minutes to prepare and yields 2 servings. At 378.37 calories per serving with 17.1g of protein, it's a beginner-friendly recipe perfect for breakfast or brunch.
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Serve and garnish
Replace eggs with a flax egg (2 tbsp ground flaxseed + 5 tbsp water), use almond or soy milk, and cook with vegan butter or coconut oil.
Use your favorite gluten-free bread. Ensure it's sturdy enough to hold the batter without crumbling.
Reduce maple syrup to 1 tsp per serving and load up on more fresh berries or a dollop of Greek yogurt for protein.
Use a cookie cutter to cut the bread into fun shapes before soaking it in the egg mixture.
Whole wheat bread provides dietary fiber, which is important for digestive health and helps you feel full and satisfied.
The combination of eggs and milk offers a good amount of protein, essential for muscle repair and starting your day with sustained energy.
Strawberries and cinnamon are packed with antioxidants, which help protect your body's cells from damage.
It can be a balanced breakfast option. Using whole wheat bread adds fiber, and the eggs provide protein. The healthiness depends on toppings; using fresh fruit is better than excessive syrup or sugar.
One serving of this recipe (2 slices with toppings) contains approximately 370-400 calories, primarily from the bread, egg, and maple syrup.
The key is to not over-soak the bread. A quick dip of 15-20 seconds per side is enough. Using slightly stale bread also helps it absorb the batter without becoming mushy.
French toast is best served fresh. However, you can whisk the egg batter and store it in an airtight container in the refrigerator for up to 2 days.
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